Total 29,505 F&B / Tourism / Hospitality job vacancies in singapore

EHS Area:

• To conduct safety briefing to new employee/ contractors/ vendor/ Visitors
• To conduct regular safety talks to each shift team
• Support development and implementation of EHS policies
• To Promote safety initiatives and enhance safety culture in Singapore Operations
• Conduct risk assessment, job hazard analysis etc and enforce safe management measures.
• Perform ongoing inspection and safe management measures to identify non-conformity (e.g. not using protective equipment)
• Coordinate audit related matters and maintain safety documentations.
• Facilitate and carry out monthly EHS Committee meetings
• Maintain compliance and updates on new WSH regulations.
• To collect data the support EHS or Sustainability monthly report/ project etc
• Continue enhance on current EHS or Sustainability guidelines for SG Operations
• Coordinate Permit to Work System for plant operations and ensure contractors are fully inducted onto sites and comply with standards
• Oversee workplace repair, installations and any other work that could have potential risk to safety
• Verifies that all tools and equipment are adequate and safe for use.
• Register and investigate WSH incidents and provide statistical information.
• Conduct safety briefings and trainings according to plans or as and when required
• Carry out drills and exercises on emergency management.
• Arrange for OSHA mandated testing and/or evaluations of the workplace by external agencies/consultants.
• Other duties as assigned

Security Area:

• Incharge of the proxy click system and ensure all visitors are registered.
• Work closely with area owners to investigate and act immediately on all disciplinary offences.

Facility Area:

• To coordinate with the landlord (YHS) and all other contractors/ vendors as required to properly maintain and manage the local facilities at L10 manufacturing and L2 office area.
• To conduct routine checks and supervise minor repairs/ replacement works with contractors as part of the safety act.
• To work closely with L10 and L2 area owner regarding facility maintenance work

About You:

• Degree/ Diploma in Engineering or related equivalent
• Minimum 5 - 10 years of relevant experience in SHE management or similar
• Strong understanding on local legislations and procedures related to SHE
• Very good understanding of the SHE system
• Demonstrable following experiences:
• Experience with establishing SHE policy & procedure
• Excellent knowledge of potentially hazardous material and practices
• Hazard and risk management
• Emergency preparedness
• Experience in performance analysis, reporting and investigation
• Behavioural auditing
• Proficient in MS office application
• Enjoy problem solving, analytical and a good team player
• Strong communication skills, organized and good interpersonal skills
• To be based in Senoko
• 5 days work week, 8:30am to 5:30pm

Hiring for both Bugis Junction Outlet

Permanent Part time Evening Cook

25 -30 working hours

4-5 working days ( Negotiable)

Shift begins between 4-5pm, ends at 10pm.

Non Halal French and Janpanese Kitchen Cafe

Responsible for food preparation and cooking, keeping the kitchen and equipment clean and meeting food quality expectations of company standard.

Minimize wastage and have good teamwork, positive attitude.

Must be able to handle pork and alcohol cooking products.

Must be physically fit.

Standing environment.

Air conditioned working area.

Uniform and Meals provided.

Training Provided.

• Managing facilities and maintenance operations of existing facilities for healthcare/hospitality industry.
• Overseeing facilities department.
• Ensure contractors/vendors complete repair and maintenance work to required timelines and standards.
• Participating in new built project, assist in project management role during the design, tender, construction and post construction stages of the projects.
• Using computer aided management software in facilities maintenance.
• Coordinate, supervise and assist in major renovations, additions and alterations works, capital replacement works and the like to successful completion.
• Facilitate the supervision of operation staffs, planning and overseeing the manpower deployment of staff in the department.
• Participate in Fire Safety management, training and exercises. Assist to set up and maintain the CERT teams.
• Respond and attend to Emergency events whenever occurred (Fire Alarm, Power trip, Water leakage issues, etc.), including off-duty hours.
• F&B supervision works, licensing requirements and maintain high standards of cleanliness and hygiene.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

Come join us to express your Andaz as Host/Hostess – F&B if the following describes you.

You will be responsible to provide an excellent and consistent level of service to your customers. The Host/Hostess is responsible to assist with receiving guests in the hotel's restaurants, manages the inventory of the outlet, and assists the service staff whenever necessary.

Your Profile

• Ideally with a relevant Certificate or Diploma in Hospitality or Tourism Management.
• Minimum 1 year work experience in hotel operations or restaurant preferred.
• Good customer service, communications and interpersonal skills are a must.

Benefits

• 5 days work week
• Duty meals and uniform provided
• Applicable midnight allowance & OT
• Other exciting benefits e.g. Free Hyatt Hotel stays

** Please note that only shortlisted candidates will be notified **

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities.
• Key responsibilities such as to work according to the menu specifications.
• Prepare the daily mis-en-place and food productions (Cold / Western Kitchen)
• Keep up to date with the new products and recipes.
• Practice cleanliness, wastage and cost control well.
• Any other ad-hoc duties as assigned.

Requirements:

• Possess Diploma or relevant professional qualifications.
• Able to work independently & a good team player.
• Entry level candidates may be considered for the Management Trainee position.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans are welcome to apply.
• Good interpersonal and communication skills.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 MARCH 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Responsibilities:

• Ensure freshness of ingredients.
• Cook food items accurately to specifications and plate according to standard presentation style.
• Weigh, measure and mix ingredients according to recipes.
• Operate large-volume cooking equipment such as grills, deep-fat fryers or griddles.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices based on Food & Beverages Safety and Hygiene policies and proper storage methods are always followed.

Job Scope

• Front-of-house duties such as managing the customer flow and seating arrangement, cashiering, order taking, serving of food and beverages, clearing of used culinary and utensils, answering of any enquiries from customers
• Back-of-house duties such as food preparation in the kitchen from cutting, slicing, packing, arranging of food items/ingredients, proper storage of food products, stock inventory
• Bar counter duties such as preparing hot and cold beverages like our signatures, bubble teas, alcoholic & non- alcoholic, taking orders for takeaways and deliveries, brewing various tea bases
• Maintain high level of hospitality by greeting and acknowledging the needs of our customers
• Ensure accuracy and quality of the food being served to customers
• Timely feedback to Managers or Supervisors for operational improvements

Job Requirements

• Full-Time: From $2200 per month
• Part-Time: From $14 per hour
• No experience required as on-the-job training provided
• 44 hours per week including weekends and public holidays with rotating shift
• Comfortable handling non-halal ingredients and food
• Strong written and oral communications skills to interact with colleagues and customers of Mandarin speaking background
• Possess valid food safety hygiene certificate
• Fully vaccinated against COVID-19

Job Description

• Preparing, cooking, and presenting western dishes with a focus on taste, quality, and presentation
• Ordering, receiving, and managing
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation

Requirement

• Proven experience as a Western Chef, with a strong background in Western cuisine
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills

Benefits

· Great team

· Good packing and benefits

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Review and analyze the sales and propose new sales strategy.

Execute all marketing initiatives effectively.
Train and coach employees on new products and up-selling of promotional / non promotional products.
Coach, motivate, train & develop staff so as to achieve company objectives.
Create a work environment that promotes teamwork, performance feedback, recognition and executing fair disciplinary management and staff retention.
Able to function independently and responsibly.

Excellent organisational skills.
Willing to work extra mile to deliver better results and company’s business objectives.
Work with kitchen crew to ensure food quality..

Handle other administrative duties such as ordering stock, cashiering, duty rostering, and payroll.

*Must be willing to work on shift work, weekends and public holidays*

Review and analyze the sales and propose new sales strategy.

Execute all marketing initiatives effectively.
Train and coach employees on new products and up-selling of promotional / non promotional products.
Coach, motivate, train & develop staff so as to achieve company objectives.
Create a work environment that promotes teamwork, performance feedback, recognition and executing fair disciplinary management and staff retention.
Able to function independently and responsibly.

Excellent organisational skills.
Willing to work extra mile to deliver better results and company’s business objectives.
Work with kitchen crew to ensure food quality..

Handle other administrative duties such as ordering stock, cashiering, duty rostering, and payroll.

*Must be willing to work on shift work, weekends and public holidays*

Brief description of the Restaurant

Gustavo Burrata Joy is a casual and hearty Italian restaurant nestled in the vibrant Katong area of Singapore. Since our establishment in 2021, we have been dedicated to serving authentic Italian cuisine in a warm and welcoming atmosphere. With a seating capacity of 36, we take pride in providing excellent customer service to both regular patrons and newcomers alike.

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days per week

Brief description of the Restaurant

At Fish Mart Sakuraya, one can enjoy fresh sashimi and sushi that is prepared on the spot using fresh fish air-flown from Japan. This has allowed us to gain popularity among our local and Japanese customers since the opening of our first restaurant in 1999.

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 year of Japanese cook experience
• Willing to learn and can-do attitude

Working hours

• 5.5 days, 48 hours

Supervise employees to help ensure efficiency and productivity.

Perform administrative tasks under the guidance of the supervisor, such as documenting procedures and creating guidelines.

Assist the supervisor in hiring new personnel by reviewing applications and performing initial meetings with candidates.

Participate in company training seminars in order to help the company move forward.

Train new hires on the job once they’ve completed initial training with the supervisor.

Bring any employee concerns to the supervisor in order to ensure company morale.

Job Descriptions

• Oversee the daily operations of the outlet
• Provide a high quality of service and deliver excellent dining experience to all the guests
• Make wine recommendations and selection for perfect wine and food pairing
• Planning of staff roster and assign duties to team members
• Provide training and orientation to new and existing staff on company policies, customer service, product knowledge and POS usage
• Adaptable and responsive to crowd conditions, restaurants incidents, customer enquiries and feedback
• Ensure the POS system is being used according to company standards
• Manage all goods delivery processes including product verification, proper storage and integration into POS
• Participate in monthly stock take, and report spoilage, damage and theft
• Ensure that all cash monies are counted and accurate before the outlet opens and after the outlet closes
• Perform other duties to help the whole team ensure the smooth running of the restaurant

Job Requirements

• Commitment on weekends and public holidays
• 2 years relevant service experience in F&B
• WSET Level 2 and above is a great advantage
• Good wine knowledge/ experience in handling and serving wines is great advantage
• Customer-oriented, enjoys interacting with customers and sales driven

Benefits

• AWS: pro-rated according to service length and work performance
• Incentive: bottle sales incentive on agency wines
• AL: 10D
• ML: 14D outpatient, 60D HPL (inclusive of outpatient)
• Staff meals
• Late transport

Working hours

• Straight shifts. Mon-Fri 3pm - 1030pm; Sat, Sun and PH 11am - 1030pm

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Korean restaurant at Bukit Timah is looking for experienced cook. Candidate must have experience in Korean food cooking not less than 3 years. Self motivated in menu developing and kitchen management. Team player who can cooperate with kitchen staffs. Attractive benefit for long term employee. 6 days per week.

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

· Perform continuous audit of food costs; count and audit the inventories of all Hotel stores for pricing and quantity

· Furnish the Management with daily recapitulation of food and beverage issues, total value of storeroom inventory, Food Cost status, Beverage cost status and sales analysis in the food and beverage operations.

· Assist in the establishing and checking of purchase specifications and periodically review them to ensure that they are implemented; observe competitive market prices, participate in market surveys and make comparison of purchase prices with other Hotels.

· Assist in playing a positive and creative role in working with the Food & Beverage Department and to constructively assist in the costing.

· Monitor slow moving stock items in storage and to highlight them on a timely basis; recommend methods and procedures to improve control of waste and losses within the Hotel and to investigate reasons for spoilage and wastage.

· Prepare daily and monthly Food and Beverage Cost Reports including reconciliation summaries.

· Establish inventory counts of operating equipment both at the Hotel stores and operating Departments as per schedules established by the Financial Controller/Assistant Purchasing Manager. And also assist in the preparation of operating equipment inventory and loss reports.

· Performs other related duties as may be assigned.

Job Requirements

· At least 2 years of relevant working experience

· Diploma in Accountancy or relevant certificates

· High degree of accuracy and attention to details

· Ability to work effectively and contribute in a team.

• To assist in dealing with client queries on City Ledger account and handle all credit card inquires
• To check all invoices collected are reflected correctly in the Daily City Ledger Report & in the Opera system
• Ensure proper and correct balances of the City Ledger accounts are maintained
• Assist in maintaining proper credit procedures throughout the hotel in accordance with the policies and procedures
• To assist the Credit Manager in the month end closing of account includes printing reports, applying month end adjustments
• Performs other related duties as may be assigned

Job Requirements

• Good interpersonal skills
• Able to work with minimal supervision
• Ability to work independently and has good initiative
• Ability to work effectively and contribute in a team

Job Descriptions

• Greeting guests as they enter, and putting them on a waiting list as necessary.
• Providing guests with menus and answering any initial questions.
• Seating guests at tables or in waiting areas.
• Assigning guests to tables they prefer, while keeping table rotation in mind so that servers receive the right number of customers.
• Engaging with guests to ensure they're happy with food and service.
• Responding to complaints and helping to resolve them.
• Answering phone calls, taking reservations and answering questions.
• A knowledge of the menu.
• Helping out with other positions in the restaurant as needed.
• Providing great customer service.

Job Requirements

• No requirement

Working hours

• Tuesdays - Saturdays / Split shift ( Sun and Mon closed)

Job Scope

• Front-of-house duties such as managing the customer flow and seating arrangement, cashiering, order taking, serving of food and beverages, clearing of used culinary and utensils, answering of any enquiries from customers
• Back-of-house duties such as food preparation in the kitchen from cutting, slicing, packing, arranging of food items/ingredients, proper storage of food products, stock inventory
• Bar counter duties such as preparing hot and cold beverages like our signatures, bubble teas, alcoholic & non- alcoholic, taking orders for takeaways and deliveries, brewing various tea bases
• Maintain high level of hospitality by greeting and acknowledging the needs of our customers
• Ensure accuracy and quality of the food being served to customers
• Timely feedback to Managers or Supervisors for operational improvements

Job Requirements

• Full-Time: From $2200 per month
• Part-Time: From $14 per hour
• No experience required as on-the-job training provided
• 44 hours per week including weekends and public holidays with rotating shift
• Comfortable handling non-halal ingredients and food
• Strong written and oral communications skills to interact with colleagues and customers of Mandarin speaking background
• Possess valid food safety hygiene certificate
• Fully vaccinated against COVID-19

A Cook, or Line Cook, is responsible for preparing ingredients at anestablishment that serves food, processing customer orders, producingmeals and cleaning their workspace throughout the day to follow healthand safety guidelines. Cooks follow recipes consistently, makeadjustments based on customer requests, communicate with wait staffand prepare garnishes to make an attractive presentation for each meal.

Our client is a Global MNC, one of the leading players in the Manufacturing sector. Due to business needs, they are now recruiting a Mechanical Engineer to be part of their team for ongoing transformation projects. They are located in the West – easily accessible.

Responsibilities:

• Develop strategies on preventive maintenance procedures for the upkeep of company’s plant equipment
• Assist in scheduling the necessary maintenance for company’s production equipment
• Analyze equipment breakdowns, troubleshoot issues, and coordinate any urgent repairs required
• Collaborate with the company’s various engineers to optimize equipment performance and prolong its lifespan
• Monitor and manage maintenance expenditures, overseeing budgets for the company’s equipment enhancements/replacements
• Provide guidance/training to junior staff on equipment and maintenance operations
• Contribute to project planning/execution for equipment installations or upgrades, coordinating the necessary resources and materials
• Assist in the necessary equipment qualification/validation processes for company’s new projects, including walkdowns, commissioning, and qualification activities
• Draft job aids, standard operating procedures (SOPs), and conduct root cause analysis and equipment reliability investigations when required
• Supervise and liaise with various external stakeholders for the company’s projects
• All other adhoc duties as assigned

Requirements:

• Minimum Diploma in Mechanical Engineering or other relevant field of studies
• Minimum 5 years of relevant working experience in a plant environment

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

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EA License No: 19C9682

EA Personnel No: R22104689 (Lim Yu Xun, Acer)